Mel and Mal's Steak Au Poivre with Chunky Chips

  • Steaks to your size & liking (fillet is shown)
  • 2-3 tbsp of olive oil
  • Sea salt
  • Freshly ground pepper
  • For the Sauce:
  • 2 tbsp brandy
  • 1 tsp French mustard
  • 4 tbsp beef stock
  • 2 tbsp red wine
  • 1 tbsp peppercorns
  • 4 tbsp double cream
  • salt to taste

There is nothing quite like a good bit of steak, cooked to your liking, then doused with a rich and creamy sauce! You can cook the steak on a BBQ in a griddle pan placed on the lower rack.

Serve with some homemade chunky chips and you have a delicious meal in next to no time - and a sure-fired winner.

Serves : 1        Prep/Cooking Time : 2-10 mins

Tip : It is worth getting a steak that has been matured for at least 21 days, as this makes the meat less stringy and more tender. You can tell if it is mature as the meat should be ruby in colour, not bright red.


Cook the Steak

It's is so simple!

The best way to cook it is get a griddle pan with lid or a sautepan with lid, very hot, rub olive oil all over the steak with your hands, season, place in the pan, sear both sides, then turn down the heat and cook to your liking.

Cooking for around 2-3 minutes will give you a medium rare steak. Cook longer if you prefer your steak more well done.

Remove from the pan and keep warm whilst you make the sauce

Make the Sauce

Turn down to a medium heat, then add the brandy to the frying pan, then add the mustard, stock and red wine.

Stir well and cook until the sauce has started to thicken and reduce down.

Add the peppercorns and cream and cook for around 2 minutes, then add salt to taste.

Pop the steak back into the sautepan with the sauce and warm through gently.

Serve with chunky chips (see Sides section) and a little watercress garnish. Delicious!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES